1. SetupPreheat the oven to 400°F. Cut the Brussels sprouts into 4 pieces. Thinly slice the kale and 3/4 the onion. Chop the rest of the onion. Cut the apple and the ciabatta bread into cubes. Finely chop the garlic.
2. Cook the duckPut the duck legs in a baking dish, skin side up. Cook in the oven for 15-16 minutes. Beware of splashing, duck fat can become very hot. Let cool for a while then pull apart using 2 forks.
3. Cook the vegetablesMix the Brussels sprouts in a bowl with the garlic, half of maple syrup, a drizzle of oil, salt and pepper. Place on a baking sheet lined with baking paper. Bake in the oven 18 minutes. Meanwhile, mix the bread cubes with a drizzle of oil, salt and pepper. Add to the sheet pan when there is 12-13 minutes left of cooking for the Brussel sprouts.
4. Prepare the sauceHeat a drizzle of oil in a small pot over medium-high heat. Cook the squash with 1 tbsp. of the chopped onion or more to taste, the remaining maple syrup and the spices for 3-4 minutes. Season with salt and pepper. Add the cream and cook for 1 minute. Take off the heat and reduce everything to a homogeneous sauce using a blender or a food processor. Add a bit of lime juice.
5. Cook the kaleHeat a drizzle of oil in a skillet over medium heat. Add the kale and cook 2-3 minutes until softened. Season to taste. If you don't like the taste of raw onion, add it to the pan while cooking the kale.
6. Plate your dishMix the kale with the Brussels sprouts, apple, bread cubes, onion to taste and pulled duck. Serve and garnish with the squash sauce. Bon appétit!